Pastaria: More than Pizza and Pasta

September 14, 2021

Roasted Delicata squash with a rich creamy Nduja ricotta.

On a recent visit to Pastaria, the bright airy Italian concept in One C1ty off Charlotte Pike, we were taken yet again by how good it is. The restaurant is welcoming, hip, and full of friendly faces, most of which donned Sorta Close to Italy tee shirts. After stationing myself at the bar, then moving to a table and being greeted by at least 8 staffers in the process, my friend (and contributor to Edible) Manuel and I settled in and ordered drinks. They were celebrating Negroni week, with 4 variations that all sounded delicious. I went against my cocktail curiosity and ordered a Rhinegeist beer, while Manuel ordered a fancy cocktail, then a Negroni. (Feeling serious fomo at this point.)The server approached our table and enthusiastically recited the new menu items, one of which was a Roasted Delicata Sqaush stuffed with Nduja ricotta, citrus breadcrumbs and pumpkin seeds. Say no more, you had me at nduja (the Calabrian sausage coming into vogue and a key ingredient in our Sept/Oct cover pasta from the Mantuanos of Yolan).

Almost too pretty to eat

We also ordered the Roasted Beets, which consisted of red and orange beets glistening in a dressing with shaved celery and celery leaves and chopped pistachios. It looked like a Cezanne watercolor and was almost too pretty to eat. Celery. Who knew. The Citrus Salad followed, with slices of orange and grapefruit, and green olives, red onions in a beautiful pool of green olive oil. Next was the Squash, gorgeous as well and chock ful of creamy ricotta with some heat from the Nduja. While we discussed the magazine and life and love, we lingered over our drinks and savored the appetizers, splitting each. We finished off "dinner" with a sampling of their house made gelatos, which were cold, creamy heaven.

Next visit we'll get the pizza and pasta and...a Negroni.